Once Upon A Chef

I used to be a chef, complete with a tall hat, white coat, and checked pants! I stepped away from the restaurant scene in 2003 when my first child arrived. Now, I focus on cooking for my family and sharing all my tried-and-true recipes with you. The dishes on this site are inspired by my life as a mom who seeks simple meals that everyone will love, while still satisfying my inner chef!

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Crispy Potato Wedges

2 weeks ago | onceuponachef.com | Jennifer Segal

This post may contain affiliate links. Read my full disclosure policy. Whether you serve them with burgers, steak, or just snack on them straight from the pan, these crispy baked potato wedges are an easy go-to side dish when you need something everyone will eat. If you’re after oven-baked potato wedges that are actually golden and crispy—not pale and soft like so many turn out—this recipe is for you.
Cowboy Caviar Recipe – A Hit at Every Party

2 weeks ago | onceuponachef.com | Jennifer Segal

Place the onions in a small bowl and cover with cold water. Let sit while you prep the rest of the salad. Bring a large pot of salted water to a boil. Boil the corn for about 3 minutes until tender-crisp, being careful not to overcook. Drain and let cool. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs.
Easy Italian Dessert with Espresso and Gelato

3 weeks ago | onceuponachef.com | Jennifer Segal

This post may contain affiliate links. Read my full disclosure policy. This affogato recipe proves that dessert doesn’t need to be complicated to feel special. Just espresso and vanilla gelato, and you’ve got a treat that feels special but takes zero effort. This classic Italian dessert, called caffè affogato (which means “drowned coffee”), couldn’t be simpler.
Green Olive Tapenade - Easy Mediterranean Spread

4 weeks ago | onceuponachef.com | Jennifer Segal

This post may contain affiliate links. Read my full disclosure policy. This gorgeous green tapenade is briny, herby, and garlicky in all the right ways—and it comes together in minutes. Perfect for a charcuterie board and pairing with a glass of wine. Tapenade is a classic Provençal spread traditionally made with bold, briny olives like Niçoise, Kalamata, or Nyon, along with anchovies and capers.
Best Pico de Gallo Recipe (Authentic & Easy)

1 month ago | onceuponachef.com | Jennifer Segal

This post may contain affiliate links. Read my full disclosure policy. This quick pico de gallo recipe brings the zing—pile it on tacos, scoop it with chips, or serve it with grilled anything. There’s nothing like the fresh, vibrant flavor of homemade pico de gallo. Also called salsa fresca or salsa Mexicana, it’s a simple mix of chopped tomatoes, onions, jalapeños, cilantro, and lime juice—but when the ingredients are good, it’s hard to beat.
Easy Homemade Churros - Authentic & Delicious

1 month ago | onceuponachef.com | Jennifer Segal

Combine the water, butter, sugar, and salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally until the butter melts. Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball, about 1 minute. Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer with beaters). Let it cool for about five minutes.
Best Mint Julep Recipe

2 months ago | onceuponachef.com | Jennifer Segal

This post may contain affiliate links. Read my full disclosure policy. This classic mint julep is the ultimate warm-weather sipper—perfect for Derby Day or any sunny afternoon. A mint julep is Southern hospitality in a glass—and the signature drink of the Kentucky Derby. It’s usually enjoyed trackside, but it’s just as perfect for any warm-weather get-together, especially if you’ve got mint taking over your garden like I do.
Sweet and Sour Chicken – Crispy, Tangy, and Better Than Takeout

2 months ago | onceuponachef.com | Jennifer Segal

Make the Sauce: In a medium saucepan over medium heat, whisk together the pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring to a boil, then reduce the heat to medium and cook, uncovered, for 8 minutes. In a small bowl, stir the cornstarch with 1½ tablespoons cold water. Whisk the mixture into the sauce. Cook for 1 more minute, until the sauce thickens and becomes glossy. Remove from heat and set aside.
Classic French Profiteroles

2 months ago | onceuponachef.com | Jennifer Segal

Make the Choux PastryPreheat the oven to 400°F (200°C) and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally, until the butter is fully melted. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
No-Bake Cheesecake

2 months ago | onceuponachef.com | Jennifer Segal

For the CrustIn a medium bowl, combine the Biscoff crumbs, butter, and sugar. Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.